Klopsiki w Sosie Pieczarkowym (Polish Meatballs in Mushroom Sauce)

Klopsiki w sosie pieczarkowym is a hearty and flavorful Polish dish that combines tender, savory meatballs with a rich, creamy mushroom sauce. This comfort food is perfect for cozy dinners and can be enjoyed by the whole family. The mushrooms add an earthy depth to the sauce, while the meatballs are juicy and satisfying. The dish is often served with mashed potatoes or rice, making it a filling and delicious meal.

Ingredients: For the meatballs:

500g ground beef or pork (or a mix of both)
1 small onion, finely chopped
1 egg
2 tablespoons breadcrumbs
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper, to taste
2 tablespoons vegetable oil, for frying
For the mushroom sauce:

250g fresh mushrooms, sliced (preferably white button or cremini)
1 onion, finely chopped
2 tablespoons butter
1 tablespoon all-purpose flour
500ml beef or vegetable broth
100ml heavy cream
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:

Make the Meatballs:

In a large bowl, combine the ground meat, chopped onion, egg, breadcrumbs, garlic, thyme, salt, and pepper.
Mix the ingredients together until well combined. Shape the mixture into small, bite-sized meatballs, about 1.5 inches in diameter.
Cook the Meatballs:

Heat vegetable oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches, being careful not to overcrowd the pan. Fry the meatballs until they are golden brown on all sides, about 6-8 minutes. Remove them from the skillet and set them aside.
Make the Mushroom Sauce:

In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
Add the sliced mushrooms and cook, stirring occasionally, until the mushrooms are tender and browned, about 5-7 minutes.
Stir in the flour and cook for 1 minute to make a roux.
Gradually add the broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for 5-10 minutes until the sauce thickens.
Reduce the heat and stir in the cream. Season with salt and pepper to taste.
Combine the Meatballs and Sauce:

Gently add the fried meatballs back into the skillet with the mushroom sauce. Simmer for an additional 10 minutes, allowing the meatballs to soak up the sauce and become even more flavorful.
Serve:

Serve the klopsiki w sosie pieczarkowym hot, garnished with freshly chopped parsley. Pair with mashed potatoes, rice, or your favorite side dish.
Serving and Storage Tips:

Serve this dish with mashed potatoes, boiled potatoes, or rice to soak up the delicious sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a little extra broth or cream to keep the sauce creamy.
This dish also freezes well. To freeze, allow the meatballs and sauce to cool completely, then transfer them to an airtight container or freezer-safe bag. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
Variations:

Vegetarian Version: Use plant-based meat or lentils as a substitute for the ground meat in the meatballs for a vegetarian version of this dish.
Spicy Option: Add a pinch of chili flakes or a chopped fresh chili to the mushroom sauce for a spicy kick.
Herb Variations: Experiment with other herbs like rosemary or basil in the meatballs for a different flavor profile.